Another French Holiday classic

In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and grilled country bread..perfect with a glass of Sauternes!